subject: Capital Cooling: How to get the best from your commercial refrigeration equipment [print this page] Capital Cooling: How to get the best from your commercial refrigeration equipment
In the current economic climate we are all looking for ways to reduce costs. One way to do this is to maximise the efficient use of all available resources.
Refrigeration is an essential resource within the hospitality sector, however, running costs and the environmental effects can be high.
Capital Cooling have developed the following guidelines to help you get the most from your commercial refrigeration equipment. These invaluable tips can help you save money by reducing/eliminating unnecessary refrigeration service and maintenance costs.
1 Positioning
The positioning of your commercial refrigeration cabinet, whether it is a multideck chiller, chest freezer, ice cream freezer, back bar bottle cooler , glass door fridge or even an ice machine, can have a huge effect on efficiency operation. By taking care with the positioning you can not only improve the lifespan and performance of the product but also reduce the energy consumption and general running costs.
Avoid draughts from doors, open window and air conditioning ducts
Do not expose the equipment to direct sunlight, other heat sources or incandescent light
Do not obstruct or restrict the flow of air to the condenser
Maintain a minimum air gap of 100mm between the back of the equipment and the wall to ensure good air circulation
2 Day to Day Operations
The day to day operation of your unit plays a major part in the performance. Adhering to these rules will maximise the efficiency of your refrigeration product.
Glass door chillers and freezers should have doors closed whenever possible to maintain stable temperatures
A fully stocked and neatly merchandised cabinet will operate more efficiently
Never exceed loading limits or obstruct air flow to chillers, freezers, cold rooms and cellars
Always ensure that thermostats are set at realistic levels
3 Housekeeping
Always monitor the performance of your equipment, should you see a decrease in temperature or increase in noise/heat generated by the unit there may be something wrong.
Check for damage to door seals as these may cause temperature loss
Regularly inspect the equipment for spillage and debris in the air grilles, wells and condensate trays
Regularly clean equipments, including fan decks, condensate trays and water outlets
Use a vacuum cleaner to carefully remove dust and air borne debris from the condenser unit and cooling fins
4 Service and Maintenance
Don't wait until your unit develops a problem before calling someone to look at it, an engineer should be asked check over your unit and clean the internals on a regular basis.
In the event of a temperature rise allow one hour for recovery before reporting a fault
When a fault is obvious, request an engineer visit promptly to prevent further equipment damage
In the event of an equipment failure, transfer perishable goods to an alternative cabinet or back-up chiller
When logging a service or maintenance call always quote equipment type, manufacturer, model number, serial number and to help with a swift response
